Name: Beet Mousseline
Yield: Makes about 1 cup
Ingredients: 2 large beets, trimmed; 2 tablespoons balsamic vinegar; 1/4 cup heavy cream

This recipe was created to accompany Delphey's Cold Cucumber Soup.

Recipe information

Ingredients

2 large beets, trimmed

2 tablespoons balsamic vinegar

1/4 cup heavy cream

Step 1
In a saucepan cover beets with cold water and bring to a boil. Simmer beets 45 minutes, or until very tender. Drain beets in a colander and cool. Peel beets and in a food processor purée until smooth. Transfer purée to a large bowl and stir in vinegar and salt and pepper to taste. Purée may be make 1 day ahead and chilled, covered.
Step 2
In a small bowl beat cream until it just holds stiff peaks and fold into beet purée.

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